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Costa Rica Cafe Vida back in stock!

New Women Owned

Brazil Offering!

Brazil – Fazenda Irmãs Pereira – Carmo Best Cup – Yellow Bourbon – Women-Owned

As low as $7.59/lb

Taste: Brazil coffees are so popular as espresso blenders, we sometimes forget how wonderful some of the higher quality beans taste on their own. We’re sure you’ll enjoy the bright and clean mouthfeel of this citrus cup. It is well balanced with a sweet toffee and chocolate finish.

Roast: Stop the roast just before 2nd crack to highlight the citrus and chocolate toffee flavors. Starting with a slightly lower charge temp and elongating the development phase adds to the natural sweetness.

About: Sisters Maria Valéria and Maria Rogéria own the 90-acre farm known as Irmãs Pereira Estate (which means “Pereira Sisters,” a fitting name), which they inherited from their parents, who bought the property (then called Fazenda Serrado) in the 1970s. Maria Valéria and Maria Rogéria helped on the farm from the time they were both very young, and when they both got married they jointly took on the farm management. They process coffee many different ways including Naturals and Honey process. All of their coffee is dried on raised beds or on patios.

For the past two years, the Carmo Best Cup cupping competition and live auction has shone a spotlight on a selection of the most exceptional coffees and producers in Brazil, a country known for quantity but historically not for quality.

Best Cup is designed to highlight the great work and vast potential for high-end specialty coffee within a particular microregion, and Carmo de Minas is a perfect location for that kind of signal boosting.

*Microlot Coffee Offerings: Farmers are paid quality premiums for any microlot coffee, which reflects the extra planning, effort, labor, and attention to detail required to produce them, as well as rewarding the ultimate job well done.

March Monthly Specials - 25% Off

Colombian – Elkin Guzman – Innovation Series

Finca El Mirador – Orange Bourbon

Reg $7.89/lb - Now as low as $5.77/lb

Cupping Notes: Toffee and citrus fruit flavors with a nutty aftertaste; sweet with tart fruit acidity and a smooth mouthfeel.

Taste: Toffee and citrus fruit, sparkling sweet and tart acidity, silky smooth mouthfeel, nutty lingering aftertaste.

Roast: Medium/Dark to dark roast – lengthening the development phase (dry-end to just before 2nd crack) by decreasing energy (lower heat and/or increase fan speed) intensifies the fruit flavors and sweetness. No sugar needed in this cup!

About: Elkin Guzman is a young and pioneering coffee producer in Colombia. Hailing from Pitalito, Huila, he is extremely intelligent and curious, using new technology and techniques in a constant effort to improve quality across the board—not simply in the cup, but also in terms of yield, cultivation, and efficiency in production. Elkin’s attention to detail and capacity to buck convention has set him apart from other producers, and he is a leader among his community as well as a standout among Colombian growers in general.

Elkin and his mother tend to Finca El Mirador in Pitalito, where they grow a range of coffee varieties and have done extensive experimentation with processing: Elkin believes in using technology to collect and track data such as the optimum point of ripeness in the coffee cherry for harvesting. He uses a Brix meter to determine when the fruit is ready for picking, and prefers the harvest to happen at 23–25° Brix. He has decided that picking should only be done in the morning hours, as the coffee plants are not as stressed as in the afternoons and evenings. He believes that this concentrates the sugar development in the cherry in the early hours.

This particular lot is an example of Elkin’s many experiments: The coffee is harvested at 24° Brix, and depulped the same day that it’s picked, as well as sorted using a zaranda, a kind of screen-size sorter that removes lower-quality beans.Then, Elkin put the coffee through what he is calling an “anaerobic melazas” fermentation, “melazas” meaning “molasses” in Spanish. The depulped coffee is dry-fermented in open air for 18 hours. Then the beans are put in covered tanks to ferment for 24–36 hours, with molasses added to the beans to provide “energy” or sugars for the yeasts and bacteria to break down.

Elkin is one of the most promising producers we have encountered, and one of the most passionate: He aims to continue growing, learning, and improving both quality and output, and he is undoubtedly one to watch from this famous coffee-producing country.

Costa Rica La Magnolia – SWP Decaf

Reg $7.19/lb, Now as low as $5.24/lb

Taste: Its easy to say, but this particular Decaf really does have a full bodied, fragrant, and citrus taste that rivals regular caffeinated coffee. We source this decaf bean from the legendary Hacienda La Minita plantation. And likes its La Minita Tarrazu de Costa Rica counterpart, we have a hard time keeping it in stock!

Roast: Decaf beans roast quickly, so reducing the heat can help prolong the roast and flavor development. We love Decafs roasted to Medium Dark/Full City Roast.

About: Developed in Switzerland, the Swiss Water Process uses Green Coffee Extract (GCE) for caffeine extraction. Green Coffee Extract is a solution containing the water-soluble components of green coffee except for the caffeine. When mixed with the caffeine rich green coffee beans, the GCE attracts the caffeine molecules, but leaves more of the flavor containing molecules in the green bean. This process occurs in batches cycles over an 8-10 hour cycle.

Irish Crème Coffee Bean Flavoring

Reg $9.99/4oz - Now $7.49/4oz

Just in time for St. Patrick's Day!.

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Purchase an on-line gift certificate - click here!

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